The Butchers Block

All you need to know about Dry Aged Steaks and Wine At Hugh Maguire Butchers we Dry Age our own Hereford T-bones, Sirloins and Ribeyes, in-store, using our Pink Salt Dry Ageing Chamber. But what is Dry Aged beef? Dry aged beef is meat that has been placed on a rack to dry for several weeks; only the […]

Not sure about grilling a leg of lamb on the BBQ? Read this! Bone-in or boneless, butterflied or boned and rolled, a leg of lamb is a wonderfully rich piece of meat that makes not only a great Easter Sunday dinner, but also and incredible family BBQ! If you are not sure abut grilling a […]

And how our Pink Salt Dry Age Fridge work! Dry age beef is meat that has been drying (or hung) for several weeks; only the higher grades of meat, such as strip-loins, ribeyes, T-bones and sirloins, can be dry aged, as the process requires meat with a large and evenly distributed fat content. The process of dry-ageing usually forms an external […]

Best meat cuts for your Bank Holiday BBQ: sirloin, pork neck fillets, dry age rib-eye and more! Looks like the sun is going to make a badly wanted appearance this Bank Holiday weekend so waste no time, take your BBQ out of the shed, give it a good clean and enjoy the long weekend. We […]